Celeriac Slaw with Apple, Hazelnuts & Poppyseed Dressing

Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Celeriac is a vegetable that’s often overlooked, but don’t underestimate its appeal. It makes killer mash or can be julienned raw in salads. The gnarly root of a type of celery plant, it retains that ‘celery’ taste but with the crisp bite of raw carrot. Its texture is key in this composite of veggies tossed in a sharp lemon and poppyseed vinaigrette. Perfect served with ribs, steaks or fried chicken.

Prep: 20 Minutes
Cooking: 5 Minutes


  • 100 g ( oz) baby green beans, trimmed
  • 1 red delicious apple, cored, sliced into thin wedges and tossed in lemon juice
  • ¼ celeriac, approximately 400 g (14 oz), peeled and julienned
  • 1 large carrot, peeled and julienned
  • 1 small red onion, halved and thinly sliced into half moons
  • 30 g (1 oz) hazelnuts, toasted, skins removed, roughly chopped
  • tablespoons finely chopped dill
  • 50 g ( oz) feta cheese, crumbled

Poppyseed dressing

  • 60 ml (2 fl oz/¼ cup) light olive oil
  • tablespoons caster (superfine) sugar
  • 3 teaspoons lemon juice
  • tablespoons white wine vinegar
  • 1 teaspoon poppyseeds


To make the dressing, place all the ingredients into a glass jar with a fitted lid. Season with salt and freshly ground black pepper. Shake well and set aside.

Drop the green beans into a saucepan of lightly salted boiling water for 1 minute, then drain and refresh under cold running water to stop the cooking process.

Put the beans, apple, celeriac, carrot, onion, hazelnut and dill in a large bowl. Pour the dressing over and toss to coat. Transfer to a serving platter and scatter the cheese over the top, then serve immediately.